Italian Chickpea Soup

A truly one-pot meal, perfect for a cold Autumn night.

4 1/4 (1 lt.) chicken broth (or veggie)

1 onion, diced

1 large garlic clove

1 can diced tomatoes

1 can chickpeas

1/3 cup dried quinoa

1 1/2 teaspoons sea salt

1 1/2 teaspoons dried fennel seeds

1 teaspoon dried oregano

Serve with: red pepper flakes and freshly squeezed lemon juice

Method:

1. Place all the ingredients into a stock pot, bring to a low simmer and cook 30 minutes.

2. Serve with red pepper flakes and lemon juice. Enjoy!